Blueberry Cheesecake Pancakes

How to Make

1 cup
Birch Benders Classic Recipe Pancake and Waffle Mix
4 ounces
Cream Cheese room temperature
1/2 cup
6 tbsps
Confectioner's Sugar
1/2 cup
Blueberries plus more for garnish
3 tbsps
Graham Cracker Crumble
Syrup as desired
  1. Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
  2. Lightly grease pan – we like to use about a tablespoon of vegetable oil and use a paper towel to quickly spread and wipe off excess.
  3. Whisk or blend together softened cream cheese and confectioner’s sugar. Mix in Birch┬áBenders before adding milk. Fold in blueberries.
  4. Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
  5. Cook until bubbles have formed and popped, and sides are mostly dry.
  6. Turn once.
  7. Remove from heat. Store in a 200┬░ oven if making a larger batch.
  8. Garnish with fresh blueberries and graham cracker crumble, top with syrup.
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